Welsh Cake Batter Fudge

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Fudge is one of those things that I’ve always wanted to try making but, ugh, TOO MUCH EFFORT!  I mean, the traditional way of doing things involves heating up butter and sugar to an exact temperature and using a sugar thermometer and a lot of faffing around, and – like I said – EFFORT.  I felt like for my first time I didn’t want to take on more than I could handle – so I cheated and used condensed milk.  It’s still definitely one of those recipes that needs 100% focus and attention (no scrolling instagram or twitter while you’re stirring!), but it’s much easier and – providing you let the sugar dissolve completely – makes a really creamy fudge.

I usually bake Welshcakes on St David’s Day, but honestly, the ladies at Bakestones in Cardiff Market knock mine right off the board.  They’re so good!  So this year I decided to make this Welshcake Batter Fudge.  It’s not the prettiest looking fudge around (just like Welshcakes aren’t exactly the prettiest cakes), but tastes just like the real deal thanks to the sultanas and a hint of mixed spice. 🙂

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Welsh Cake Batter Fudge

Ingredients

  • one 397g can of condensed milk
  • 150g sultanas
  • 2 tsp of mixed spice
  • 120g butter
  • 450g demerara sugar
  • pinch of sea salt
  1. Pour the condensed milk, mixed spice, butter and sugar into a deep, non-stick saucepan and stir slowly on a low heat until all the ingredients have combined and the sugar has completely dissolved.  If you move too quickly to step two, then you’ll get a grainy fudge.
  2. Get a bowl, fill it with ice cold water and keep it nearby for the next step.  Crank the heat a little and bring the mixture to the boil – stirring constantly and simmering for around ten minutes.  You want the fudge to reach its “soft ball” stage, which is when you’re going to stop boiling it and bring it off the heat.  The time it takes to reach this stage is going to vary, so either test it with a sugar thermometer (you want the fudge to hit 118°C), or get a spoon and drop a little into your bowl of cold water.  If the fudge is ready, it should ball and set, but remain a little squidgy when you squeeze it between your fingertips.
  3. When it’s ready, take the fudge off the heat and pour in the sultanas.  Stir them into the fudge and keep beating until it starts to thicken up and set.  Pour it into a square, lined baking tin and sprinkle with sea salt.  Leave it to cool before cutting it into squares. 🙂

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Dydd Gŵyl Dewi Hapus, pawb! (Happy St David’s Day, everyone!) 💛

 

*Tinker’s Muffins

I’m sneaking in a blog post a day early this week to celebrate St David’s Day! Dydd Gŵyl Dewi hapus pawb!  Here in Wales everyone has their special own way of celebrating the patron saint of Wales on March the 1st.  Kid celebrate in school with a full-on Eisteddfod, some pin a fresh daff to their suit before heading in to work, or pick up a pack of Welsh Cakes on the way home.  I’ve heard that there are even a few pop-up celebrations in London this year, with both Borough Market and Paddington Station serving up Welsh nibbles to commuters (definitely not to be missed if you’re in and around the big smoke today!).

Me?  Surprise, surprise, I like to celebrate with my stomach, and why not? Some of my favourite recipes are Welsh ones because they’re easy to make and taste good, and that’s probably down to the fact that food and drink produced here in Wales is tip top.  So, today I’ve partnered up with Food and Drink Wales to celebrate Welsh Food and Drink by serving up this easy recipe for Tinker’s Muffins as well as a competition to win a hamper full of fantastic Welsh produceIf you fancy seeing what everyone else is cooking today, or want to share a recipe of your own, you can follow along by using the hashtags #ThisIsWales and #GwaldGwald.

Tinker’s Cake or “Dinca Fala”  is an old Welsh recipe for an apple threaded version of the more popular Welsh Cake, and was a favourite of iron workers travelling around the South Wales Valleys.  This version has a little added spice with some stem ginger and a sweet apple cider glaze.  Yum! 🙂

Tinker’s Muffins (Makes 12)

Ingredients

  • 200g self raising flour
  • 1stp baking powder
  • 1stp ground ginger
  • 50g wholemeal spelt flour 
  • 100g demerara sugar
  • 2 eggs
  • 125 ml milk 
  • 4 tbsp melted butter (I used Dragon Menyn Hallt Cymraeig)
  • 250g cooking apples (grated)
  • 50g chopped stem ginger

For the glaze:

  • 50g melted butter
  • 175g icing sugar
  • 2tbsp welsh cider (I used Taffy Apple Cider)
  • 1tbsp pumpkin seeds
  1. Preheat the oven to 180°.
  2. In a large bowl, mix together your dry ingredients – that’s the flours, ground ginger, baking powder and sugar.
  3. In a separate bowl whisk together the eggs, milk and melted butter before stirring the mixture into the dry ingredients.  Once combined, fold in your grated apple and chopped stem ginger.
  4. Share the batter between twelve muffin cases, then bake for 25 minutes.
  5. Once baked, leave the muffins to cool while you make up the glaze.  Mix together the butter, icing sugar and cider until smooth then drizzle over the muffins.  Sprinkle the pumpkin seeds over the top, then serve. 🙂

Competition

Food and Drink Wales are offering up one hamper filled with Welsh Food and Drink goodies, including; Radnor Brecon’s Smoky Campfire Marmalade and Pin Gin Marmalade, Nom Nom Halen Mon Sea Salt Chocolate Bar and their Earl Grey Chocolate Bar, Tregroes Toffee Waffles, Tan Y Castell Welsh Cakes, Welsh Brew Tea Bag Sample Packs, a Welsh apron, as well as some Welsh Gin.

To be in with a chance of winning click here to enter.  Entries close at midnight on Thursday 15th of March and the competition is open to UK residents over 18 only.  I’ll announce the winner on Friday 16th of March.  Good luck!

Now Closed!

Happy St David’s Day everyone! (And happy March 1st!) ♡